Capsicum, also known as Bell Pepper, is a good companion for beef in stir-fries. So far, I’ve seen and tried three colours available – green, red and yellow, the latter being the sweetest. With capsicum, you can’t really leave out its other good friend, the onion. A stir-fry with these two ingredients give a good fusion of smell (you’ll either like it or don’t) and taste (sweet in nature).

When I eat beef, I usually like them just or slightly undercooked. Over cooking beef with generally make it tough and chewy unless you stew them for long hours, which is another thing altogether. Hence, when I stir-fried this dish, I left the beef for last. Total stir-frying time is about 3 minutes as I prefer the capsicum to remain crunchy. Cook longer if you prefer softer capsicum. Most of all, experiment with this dish to your liking.

Add beef and continue stir frying till beef is about 50% cooked (half red half dark in colour). Add seasoning to taste and sprinkle some water to keep moist. Pour in some corn starch to thicken gravy or omit it if it is dry to your liking.

Leave a Comment

My Daily Bread

But I say, walk by the Spirit, and you will not gratify the desires of the flesh. For the desires of the flesh are against the Spirit, and the desires of the Spirit are against the flesh, for these are opposed to each other, to keep you from doing the things you want to do. (Galatians 5:16-17, ESV)